| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cake |
12 |
Servings |
INGREDIENTS
| 2 |
c |
All purpose flour |
| 1 |
pk |
Active dry yeast |
| 2/3 |
c |
Milk |
| 6 |
tb |
Butter |
| 2 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
| 3 |
|
Eggs |
| 1 1/2 |
c |
Sliced strawberries; halved grapes; *or* sectioned oranges |
| 1 1/2 |
c |
Peach nectar |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Rum |
| 1 |
|
Jar (12-oz) peach jam |
| 1 |
c |
Whipping cream |
| 1 |
tb |
Powdered sugar |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
TOPPING
SAVARIN SYRUP
PEACH GLAZE
CREME CHANTILLY
From: arielle@taronga.com (Stephanie da Silva)
Date: Mon, 2 Aug 93 12:33:13 CDT
In a large mixer bowl combine 1 1/2 cups of the flour and yeast. In a
saucepan heat milk, butter, sugar and salt just till mixture is warm (115
to 120) and butter is almost melted; stir constantly. Add to flour mixture,
add eggs. Beat with an electric mixer on low speed for 1/2 minute, scraping
bowl. Beat for 3 minutes on high speed. Using a spoon, stir in remaining
flour. Cover; let rest 10 minutes. Spoon batter into a well greased 6 cup
savarin mold or ring. Cover, let rise in a warm place till nearly double
(about 40 minutes). Bake in a 350F oven for 25 to 35 minutes. Cool in pan 5
minutes; transfer to a wire rack over waxed paper. Wtih a fork, prick top
of ring at 1 inch intervals. Prepare Savarin Syrup; gradually drizzle over
warm ring till all the syrup is absorbed. Let stand 1/2 hour. Prepare Peach
Glaze; spoon over all. To serve, fill center of ring with desired fruit. If
desired, preare Creme Chantilly to spoon onto slices.
Savarin Syrup: In a saucepan combine 1 1/2 cups peach nectar and 1/2 cup
sugar. Bring to a boil; remove from heat. Stir in 1/2 cup rum.
Peach Glaze: In a saucepan heat and stir one 12 ounce jar peach jam over
low heat till melted. Strain.
Creme Chantilly: In a mixer bowl combine 1 cup whipping cream, one
tablespoon powdered sugar and 1 teaspoon vanilla, beat till soft peaks
form.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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